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Everyone loves this Danish Apple Cake with a sweet tender crumb. It's laced and topped with lots of delicious cinnamon-sugar apple slices and it's perfect for entertaining or to make an ordinary day special.
In Denmark, apple cake is called Æblekage (pronounced like this) which, I discovered, has a zillion different variations within the tiny country! I googled Æblekage and was shocked at the huge list with so many variations. There's everything from beautiful tart-like cakes to pudding with apples layered in glasses to apple topped cakes, similar to my Danish Apple Cake. Some are made with sliced apples, some with diced apples and some with applesauce! Check it out for yourself!
An anytime cake!
I love that this cake is elegant enough to be served for a special occasion and, at the same time, is now super easy to put together.
The Topping,
I can't imagine anything more delicious than this Danish Apple Cake. The cake itself has an incredibly tender crumb and is laced with cinnamon-sugar coated apples. The artistic swirl of apples on the top makes it look like something from a fine bakery.
I remember the first time I made it. I peeked into the oven halfway through the baking process and did a little squeal, it was so pretty! I could hardly wait to finish baking and then, was quite impatient till it was cool enough to take a taste. It didn't disappoint, not even a smidgen and there are always happy faces around the table when I serve this Danish Apple Cake.
What kind of apples should I use for this Danish Apple Cake?
I like to use Honeycrisp, Gala or Fuji apples for this cake. You could also use Jonagold, Golden Delicious, Braeburn, Pink Lady, Granny Smith, Cortland or Northern Spy. After peeling and coring, cut the apples into thin slices, about ¼-inch thick.
Café Tips for making this Danish Apple Cake
- You'll need a 9-inch springform pan or an 11-inch springform pan for this Danish Apple Cake. Springform pans have sides that release easily
- (I love these pre-cut circles) but it may be more difficult to get out of the pan. If you don't have a springform pan, it's a worthwhile investment and they're not horribly expensive. Springform pans come in handy for lots of sweet and savory dishes. I love making desserts in round form as they fit under my cake dome. And it seems that everything is quite magical when it's under a cake dome, right?
- This cake is not difficult to make, however, it does need about one hour and 15 minutes to bake. It's a great thing to make when you're going to be hanging out at home for the morning or afternoon. And the aroma, oh my! It will make your kitchen smell like a fine bakeshop. Beware, the neighbors may come running!
- This cake comes together quickly and easily with a whisk. If you don't have a whisk, it's an inexpensive tool that will become a kitchen workhorse. Most of our Ridiculously Easy cakes come together best with a whisk.
- Another essential (and inexpensive) kitchen tool is a silicone spatula. They're heat resistant and can be used for so many jobs like stirring, mixing, scraping out bowls, etc.
- I like to arrange the apples on top of this Danish Apple Cake in a circular pattern. If you're in a hurry, it's fine to just arrange them randomly - it will still look very pretty!
In the apple mood? Another apple dessert we can't get enough of is this Sticky Apple Pecan Cake.
- ½ cup sugar
- 1 tablespoon cinnamon
- 1 cup sugar
- 8 ounces butter at room temperature
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 6 apples large
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Preheat oven to 350˚F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the pan with baking spray and rub with a paper towel to evenly coat.
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In a small bowl, combine ½ cup sugar with 1 tablespoon cinnamon.
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Combine flour,baking powder and salt. Stir well.
-
Peel and core apples, cut into quarters and then cut each quarter into thin slices.
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In the bowl of an electric mixer, beat butter and sugar until thick and smooth. Add vanilla then add eggs, one at the time, beating for 30 seconds after each addition. Stop to scrape down sides of bowl once or twice.
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With mixer on low speed, add flour mixture and mix just until combined.
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Combine the apples with the cinnamon/sugar mixture. Add half of the apples to the prepared pan. Pour batter over apples and smooth batter to edges of pan. Starting in the center, add remaining apples in a circular pattern on top of the batter. Sprinkle any remaining cinnamon/sugar mixture over the top of the apples.
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Bake cake for one hour. Cover loosely with foil and bake another 15-20 minutes or until set in the center. Check to see if a toothpick inserted in the center comes out clean.
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Cool on a baking rack before removing outer ring. Serve warm or at room temperature with a dollop of whipped cream or ice cream. Enjoy!
See Café Tips above in post
Robin McGuire says
I made the cake exactly as the recipe describes. The cake is moist and delicious. I went back to look at photos of your cake cut into to see how it looks inside. My apples and batter did not mix at all. So it’s a layer of packed apples, then sponge then apples. I think I’ll mix some apples into the batter next time. And there will be a next time, especially because the cake is perfect. Thanks , Chris.
Chris Scheuer says
So happy you enjoyed it, Robin!
Ann says
I made two of these for events. Everyone loved this cake. I just apples from my trees which are very tart and a fuji on the top because it was prettier. I would say most defiantly use the most tart apples available. Their flavor was much more appley when cooked. The description says you can make easily with a wire whisk which is incorrect. The directions for the recipe say use a mixer which we all know is needed for cream the butter and eggs. Also, these cakes destroyed the bottom and racks of my clean oven : ( I used springform pans and both leaked sugary apple syrup all over. I quickly put a piece of foil under each. Next time, which there will be for sure, I will wrap the pan in foil OR try making it an upside down cake in a regular cake pan. Fantastic!
Ann says
I am going to make two if these at the same time. One for a Garden Club luncheon and one for a dinner party at my house later that night. Would these still be wonderful if made a day ahead? So many things will be going into my oven. Thanks!
Chris Scheuer says
Hi Ann, you could make this the day before. It also freezes well so you could make it way ahead, pop it in the freezer then pull it out early that morning and warm it a bit before serving.
Lisa says
This is not aeblekage. True aeblekage is stewed apples layered with something like toasted oats or breadcrumbs and whipped cream. It isn't cake at all.
Chris Scheuer says
Haha! Although this is not a typical Æblekage, I suspect there are as many Danish apple cakes in Denmark as there are types of apple pie, here in the States. That's why I put in the google link to show all the different types of Æblekage, some of them similar to mine from Danish blogs.
Jennifer says
I live in Denmark. I was looking for an “æblekage”recipe for my svigerfar (father-in-law). This is indeed an example of æblekage although there are other kinds similar to what poster above describes (though not with oats… more like a kind of crumbled Danish macaroon or in Danish, makroner”) Looking forward to trying it☺️
Chris Scheuer says
Thanks for that info, Jennifer!
Cristy says
What kind of apples should be used for this recipe?
Chris Scheuer says
Hi Cristy, any good baking apple will work. I like Gala, Honeycrisp, Golden Delicious and Pink Lady.
Monica says
I looked at so many recipes today and almost gave up but then I came across yours and so glad I did.... It was amazing! My family loved it. I read it and thought that anything that has 4 eggs and 2 sticks of butter in it has to be good and I was right. Thanks! It came out perfect even without a springform pan.
Chris Scheuer says
Haha! Your comment made me laugh regarding the eggs and butter 💕💕 Thanks for sharing your results, Monica!
alisa says
I just made this cake tonight. it's super good. most apple cakes I've had neutralize the taste of the apple. this had a super apple flavor. really nice. thanks for publishing this recipe. it will go in my bookmarks of cakes to make again.
Chris Scheuer says
Thanks Alisa, we love that cake too. I'm so happy you tried it and enjoyed it!
nasreen johnson says
a year ago i travelled in luftanza and they made an amazing apple cake/pudding not sure what it was but i tried to find it what it called so i can make it but no awail.it was very moist with pieces of apple at the bolttom and almonds on top it might have had a syrup thru it not sure or it was just naturally mist.love to know whayt it might be called and a recipe for it.do you have an idea what it might have been?rang them but they say they change reciepes and products all the time
Chris Scheuer says
Hmmm, not sure but it sounds wonderful! Sorry, I don't have any recipes that sound similar to that!
alisa says
could this be the recipe (more or less) that you're looking for?
https://www.bbc.com/food/recipes/mini_apple_and_almond_10454
rosemary merrill says
want to make this cake NOW, but is there no liquid ????
Chris Scheuer says
No, the recipe is correct as written.